Oh my gosh these are so good, so decadent, a little goes a long way!! Which is good, you will not eat a lot! During Chloe’s elimination diet, I was determined we would eat well. The list of what she could eat was so limited, it was real challenge but I have to say we ended up with some really good recipes and these are one of them. With Christmas coming, I want some gluten/sugar/dairy/egg free treats to have on-hand and these will do the trick.
There are several raw sesame truffle recipes out there but mine is a little different because I added a pinch of cinnamon, ginger and some vanilla beans. I found without these the truffles were a bit flat. Now you do not want to taste the spices too much, you want the sesame and cashews to sing. The spice should be more of a back note but add a pinch, taste and adjust to your liking. Also these have a fair amount of salt but I think it is important to the taste. I think these would keep in the fridge for a good two weeks, if well wrapped but enjoy at room temp!!
Raw Sesame Truffles
These are a revision of Elana’s Pantry truffles
½ cup cashews
¼ cup tahini (if you have raw, that would be great)
1/3 cup mild honey
1 vanilla bean, scrapped and use the soft beans inside (you can use vanilla extract but it will not be quite as yummy)
1 pinch of cinnamon
1 pinch of ground, dried ginger
1 tsp. salt
1. In a food processor, process cashews until you get a course, sandy texture.
2. Add the remaining ingredients, except the sesame seeds. Process until all comes together. Taste and adjust to suite your liking. I like it a bit salty, sweet. You really do not want to taste the cinnamon and ginger. It is just a back (subtle) note, to up the flavor. Process again for a few seconds.
3. Refrigerate mixture, 2 hours.
4. Roll mixture into little balls and roll the balls in sesame seeds and enjoy!!
Will keep two weeks in fridge, if well wrapped.